Mixer for the dough

Types of mixer for the dough

A mixer for the dough is an essential piece of machinery for the bakery industry. It takes time and manual effort to mix heavy dough with thick consistency. A mixing machine for dough can save time and get better results. Several industrial mixers exist, and they all have different approaches to mixed dough.

• Spiral mixer for dough

  A spiral dough mixer is widely used in commercial bakeries to make large batches of dough. A spiral mixer is robust and can handle heavy dough with thick consistency. It has a spiral mixing tool that turns while the dough also moves in a circular motion. The spiral mixer comes in large and small sizes. It is either countertop equipment or used as a stand-alone piece of machinery. This mixer is gentle on the dough, allowing it to stretch and expand to form gluten. A spiral mixer usually comes with two dough mixing speeds. When the first speed is on, the outer part of the spiral axle turns clockwise. In the second speed, the axle turns in a circular motion. Both motions mix the dough better. Some spirals also have an automatic shut-off when the dough is mixed.

• Floor mixer for dough

  A floor mixer works like a planetary mixer. It uses an axle that moves in a circular motion to mix dough. Other tools, such as whips and paddles, can be used to mix different kinds of material. A planetary mixer for dough can mix other items, including cake batter and whipped cream. A floor mixer is mounted on the ground. It can mix heavy dough because it has a power take-off (PTO) shaft and motor housing made of strong metal. A floor mixer can have an electric or propane gas-powered engine. It comes in different sizes, and safety guards are included with the mixer.

• Horizontal mixer for dough

  A horizontal paddle mixer for dough is commonly used when mixing short-dough products like cookies and pie crusts. The paddle stirs the material while it moves back and forth in a 2 m long horizontal cylinder. The mixer runs on electricity or natural gas and has a control panel with different speeds and programs. It can also be used to mix other items like animal feed and fertilizer. A horizontal mixer is more economical than other mixers for the dough.

• Continuous mixer for dough

  A continuous mixer for dough is the most efficient way to mix large-scale commercial dough. The continuous mixer doesn't stop mixing and produces large amounts of dough per hour. It works using a screw to push and mix ingredients together at the same time. A continuous mixer can use water to mix dry material or other items like cooking oil. Flour feed pipes provide a consistent and steady supply of flour, which helps reduce waste and cut down on costs.

Specifications & Maintenance of Dough Mixers

Mixer machines for dough are built for heavy-duty commercial use. The specifications will be high to withstand constant usage and make large-batch dough for various bakery projects.

• Capacity:

  Generally, the capacity of a commercial dough mixer will be in kilograms. They will mix anywhere between 25 kg to 700 kg of dough per batch. The number indicates the final weight of dough they can knead. The capacity indicates what volume of bakery products the mixer can supply.

• Power:

  The power rating of dough mixers for commercial use will be extremely high to handle the large volumes of dough. Expect to see power ratings from 3.5 kW to 51 kW. This indicates the motor's strength that drives the mixing action and handles tough mixing jobs.

• Mixing Action:

  A commercial mixer will have a specified mixing action. It could be a planetary mixer, where the mixing bowl remains still, or an inverted spiral mixer, where the bowl rotates to move the mixing spiral that blends the ingredients. The mixing action has an effect on how thoroughly the ingredients blend.

• Speed:

  A commercial mixer will indicate the different speeds at which it runs. It is essential to note that dough needs to be mixed at particular speeds to get the right gluten development and texture. A mixer would have speeds ranging from 70 to 200 rpm.

• Construction:

  Dough mixers are built out of stainless steel with strong, sturdy frames to resist the high production demands of commercial bakeries. The design will be ergonomic so that it is easy to change mixing bowls and remove the mixer's parts for cleaning.

Parts of a commercial mixer that require regular cleaning:

It is important to clean the commercial mixer and mixer dough paddle after every use to prevent cross-contamination and food-related issues. Regular cleaning helps to keep the machine in good condition and to improve its lifespan.

Some areas of the machine that require regular cleaning include:

• Paddle and Attachments:

  Detach the paddle and any other mixing attachments, such as dough hooks, whisks, or paddles, from the mixer. Clean them thoroughly with hot soapy water or a dishwasher if they are dishwasher safe.

• Mixing Bowl:

  If the mixing bowl is removable, take it out and clean it. Wash it with warm, soapy water, and make sure all the dough remnants are removed.

• Outlet Ports:

  The outlet ports on the mixer, where the motor connects and disconnects the bowls and accessories, should be cleaned on a regular basis. Remove any clogs or dough pieces.

• Dough Sheeter Mixer:

  If there are any removable parts on the mixer, such as those found on a sheeting mixer, remove them for a thorough clean. Before dismantling, read the manufacturer's guidelines.

• Outside Housing:

  The outside housing of the mixer should be cleaned carefully to remove the dust that settles on it and any food particles. Use only a lightly damp cloth to clean the electrical parts, buttons, and other electronic pieces.

Usage scenarios for dough mixers

The proper mixing of ingredients is one of the first and most vital steps in making food products. This step is essential for ensuring a uniform texture, flavor, and nutritional value. The use of commercial-grade mixers, industrial mixer machines, and mixer makers for the dough ensures that ingredients will be adequately and continuously blended, which is necessary for achieving the desired outcomes.

• Bakeries: Mixing machines for dough are the backbone of bakeries, both commercial and retail. They make bread, pastries, croissants, doughnuts, pizza bases, and other baked products. The consistent mixing and kneading action of dough mixers develops gluten in the dough, which results in bread with excellent structure and ideal chew. High-capacity mixers are utilized in industrial bakery operations, whereas lower-capacity mixers are used in artisanal bakeries.
• Pizzerias: The primary instrument for preparing pizza dough is the dough mixer. The mixer prepares the foundation for the pizza, ensuring consistency and reproducibility, whether it be thick or thin crust. Pizzerias can easily prepare large amounts of pizza dough mixer using commercial mixers.
• Restaurants and Cafés: Restaurants and cafés frequently prepare their bread, pastries, and desserts on the premises, especially those that pride themselves on serving freshly made items. Mixers for the dough enable these establishments to produce their distinctive baked products, enhancing the variety of their menus.
• Frozen Dough Production: The creation of frozen dough, which supplies eateries and other venues with a convenient, high-quality ingredient, makes use of industrial-scale dough mixers. After being mixed and kneaded, frozen dough is rapidly cooled and preserved for subsequent use. This simplifies the process for chefs and bakers, who must only defrost and cook the dough.
• Dairy Products: Dough mixers can also be used in some dairy processing applications, such as the production of flavored fermented products. For instance, dough mixers may be used to mix dough that will later be processed into specific cheese products, such as pizza cheese or blended cheeses for specialty products.
• Meat Processing: In specific meat processing facilities, food mixers for dough can be used to mix additives, binders, and spices into meat products. Dough mixers ensure consistent distribution and incorporation of ingredients, enhancing the flavor and quality of processed meat products like sausages and meat burgers.
• School and Institutional Cafeterias: Large-capacity mixer machines are required to feed a big crowd in educational institutions, hospitals, and other institutional canteen settings. Schools, colleges, and universities feed students and staff daily. By using a dormitory mixer machine, bakeries may save costs by producing their baked items on-site.
• Research and Development: To test and develop new recipes and products, food research and development labs frequently employ food mixers for dough. Mixing different types of flour, additives, and processes may be possible for food scientists and product developers to explore until they find the optimal combination.

How to choose a mixer for the dough

• Needs assessment:

  The process starts with assessing what kind of dough and volume the mixer will be used. It includes determining the required capacity and frequently mixed products, like bread, pastries, or pizza dough. Consider how important it is to have precise speed and tension control.

• Space and weight:

  Check dimensions and weight. Ensure it fits in the workspace and that people can move and store it easily.

• Controls and features:

  Consider the needed features and control types. Examine it through other essential features like overload protection and automatic shutoff.

• Quality and price

  The process starts with assessing what kind of dough and volume the mixer will be used. It includes determining the required capacity and frequently mixed products, like bread, pastries, or pizza dough. Consider how important it is to have precise speed and tension control.

• Needs assessment:

• Fast and efficient:

  Spiral mixers have a rotating mixing bowl and an entwined mixing shaft. They are designed specifically for bread dough and are ideal for high-production bakeries. This kind of mixer helps effectively combine and knead large batches of dough. It provides consistent mixing without overworking the dough, which can be a common issue with other mixer types.

• Consider design elements:

  Consider the mixer design elements like bowl capacity, mixing speed, and motor power. Select a mixer that can handle the required amount of dough and has sufficient motor power and speed to knead the dough efficiently.

FAQ

Q1: Can a commercial dough mixer handle gluten-free dough?

A1: Yes, many commercial mixers can mix gluten-free dough. But it's crucial to note that gluten-free dough differs significantly from conventional dough. As a result, mixing gluten-free dough may require particular mixing processes and settings. It's also crucial to remember that producing gluten-free dough might occasionally need different mixer attachment types.

Q2: Which mixer is suited for mixing large batches of dough for high-volume commercial operations?”

A2: Spiral mixers are commonly used in high-volume commercial settings since they are made to handle big batches of dough. Due to their strong motors and resilient design, they can effectively combine significant quantities of ingredients. Furthermore, their gentle mixing action is ideal for maintaining the dough's structure, which is advantageous for businesses that need large volumes of dough daily.

Q3: Can Clients customization mixer machines' sizes and colors?

A3: Many manufacturers offer the opportunity to customize the size and color of mixer machines to suit specific business needs.